Mushroom Trifolati

pasta, mushroom trifolati is rich and full of flavor. You can use any kind of mushroom that is available. I used a combination of shiitake and white button mushrooms for this dish.

Wash and prepare one pound of mushrooms by slicing them. Heat olive oil and 2 tablespoons of butter in a pan. Add in the mushrooms and garlic and saute over medium heat for about 30 minutes. If the garlic becomes too brown, remove and discard.

When the mushrooms have become tender and released their juices, turn off the heat. Stir in the additional butter and freshly chapped parsley. Add salt and pepper to tasted and enjoy. Serve as is as a side dish, over pasta, or on crusty bread slices as a bruschetta.

Heat olive oil and 2 tablespoons of the butter in a pan. Add in the mushrooms and whole garlic and saute over medium heat for about 30 minutes. If the garlic becomes too brown, remove it and discard.

When the mushrooms have become tender and released their juices, turn off the heat. Stir in the additional 1 tablespoon of butter and freshly chapped parsley. Add salt and pepper to tasted and enjoy. Serve as is as a side dish, over pasta, or on crusty bread slices as a bruschetta.